NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

3 cloves garlic

1 tbsp olive oil

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and parsnips, then chop them into uniform 1-inch chunks to ensure even roasting.

• 3

  Slice the red onion into thick wedges and finely mince the garlic cloves.

• 4

  Place the chicken breast and the prepared vegetables into a large mixing bowl.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with the dried thyme, dried rosemary, sea salt, and black pepper.

• 6

  Toss everything thoroughly with your hands or tongs until every piece is well-coated in the herb-infused oil.

• 7

  Arrange the mixture in a single layer on the baking sheet, making sure the chicken is not crowded by the vegetables.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are caramelized and tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to lock in the juices, then serve alongside the roasted vegetables.